The beet

Most people hear the word brussels sprouts and want to groan -but given the chance, these mini little veggies can fill you up with important vitamins and minerals that support numerous health benefits. So how do you convince a picky eater to give it a try? Add a little touch of cheese, of course! After roasting your sprouts, which brings out the natural earthy and nutty flavors, you will sprinkle a delicious sauce and Gruyere cheese and then bake a little until all melted. Your kids will be clamoring for more!

RECIPE: Brussels Sprouts Gratin

YIELD: 6 servings

INGREDIENTS:
16 oz. brussels sprouts, trimmed of outer leaves and sliced in half
1/4 tsp. kosher salt
black pepper, to taste
olive oil spray
1/2 Tbsp. butter
1/3 cup chopped shallots
2 tsp. all-purpose flour (or gluten free flour)
3/4 cup fat free milk
1/4 tsp. kosher salt
1 tsp. fresh thyme
1 Tbsp. grated parmesan cheese
2 oz. grated Gruyere cheese, divided

DIRECTIONS: 

1. Preheat oven to 400 degrees. Spray an 8″x12″ gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels sprouts and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
2. Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, then add the shallots and cook until softened, about 4 to 5 minutes.
3. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.
4. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.
5. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
6. Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.